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Pembrokeshire Early Potatoes with Nasturtium Pesto and Quail’s Eggs

Former Great British Bake Off contestant, Urvashi Roe, brings us this vegetarian recipe, inspired by her allotment. Fresh-from-the-garden nasturtium pesto, and delicate quails eggs combine to compliment the Pembrokeshire Early potatoes perfectly.

“The Pembrokeshire Early Potato is a beautiful potato. Earthy and sweet in flavour with very specific characteristics. They are just 15-70mm in size and almost perfectly round. The skin is so soft that no peel is required – you can just push away with your thumb.”

“As these are in season the same time as my allotment nasturtiums, I enjoyed them with nasturtium pesto and quail’s eggs. If you can’t find nasturtiums you can use basil or coriander”, Urvashi Roe.

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  • 20 minutes
  • Serves 6


  • 1kg Pembrokeshire Early potatoes
  • 12 Quail Eggs
  • 30g of Nasturtium leaves
  • 120ml of Olive Oil
  • 16g of Sunflower Seeds
  • 1 Garlic clove, large, peeled and roughly chopped
  • Lemon juice, 1-2 tbsp to taste
  • Salt, to taste
  • Pine Nuts, to garnish (optional)
  • Parmesan, grated for decoration (optional)


  1. Place the potatoes in a steamer and cook for approximately 10-12 minutes, until tender.
  2. Place the quail’s eggs in a pan of cold water. Bring to a simmer, cook for 1 minute, then drain and place them under cold running water – this will make them easier to peel.
  3. To make the pesto, toast the sunflower seeds in a heavy-based pan for a few minutes, until golden and aromatic. Keep shuffling the pan to make sure they do not burn.
  4. Once toasted, place them in a food processor with the garlic, olive oil and nasturtium leaves. Blitz to make a puree, then pour into a bowl and season to taste with lemon juice and salt. Any excess pesto can be kept for approximately 2 weeks in a sterilised jar.
  5. When the potatoes are ready, toss them in 2 heaped tablespoons of the pesto, or more if you wish
  6. Finally, cut the quail’s eggs in hal and dot the over the top of the potatoes. Drizzle a little more pesto onto each egg and serve.

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